DIY Maple and Hickory Smoked Ketchup
Author: 
Prep time: 
Total time: 
 
Yields 3 cups
Ingredients
  • 3 small cans of organic Tomato Paste
  • 1 teaspoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon sea salt
  • 1 teaspoon dried mustard powder
  • A pinch of each of the following (to taste): Cinnamon, cloves, all-spice, cayenne
  • 2 tablespoons maple syrup
  • 2 tablespoons molasses
  • ½ cup white vinegar
  • Water, as needed for a smooth consistency
Instructions
  1. Add tomato paste to a large bowl along with the Breville Smoking Gun tube and cover with saran wrap. Light the wood chips and turn the machine on high. Once the wood chips begin burning, turn to low setting. Once the bowl is filled with a dense layer of smoke, remove the hose and tightly cover the bowl with saran wrap. Let the smoke flavour infuse the tomato paste for 3 minutes.
  2. In a separate bowl add your spices along with the Breville Smoking Gun tube and cover with saran wrap. Light the wood chips and turn the machine on high. Once the wood chips begin burning, turn to low setting. Once the bowl is filled with a dense layer of smoke, remove the hose and tightly cover the bowl with saran wrap. Let the smoke flavour infuse the spices for 3 minutes.
  3. Remove the saran wrap from both bowls and discard. Add your smoked spices to the bowl with the tomato paste. Add the maple syrup, molasses and white vinegar and blend well (you can do this manually with a whisk or you can use a blender or food processor.) If you want a thinner consistency, add a little bit of water and blend until you achieve your desired consistency.
  4. Spoon your ketchup into a few small mason jars with a tight fitting lid and put in fridge to let flavors come together overnight or at least two hours. The ketchup should be good for 1 week if it is stored in an air-tight container in the refrigerator.
Recipe by Daily Tiramisu at https://dailytiramisu.com/diyketchup/